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Smoked Salmon Eggs Benedict

This is incredibly easy. Most eggs benedict filling can be store bought and all you need to do is slap them on your english muffin and top with egg and hollandaise sauce. And you don’t need to fret about your hollandaise sauce. Forget about double boilers and whip out that blender you got for your wedding present from x number of years ago. No more whisking, just a couple of buzz and voila, rich, velvety hollandaise sauce. This is actually why I decided to have eggs benedict for my Easter brunch, so I can try this blender hollandaise recipe. I almost didn’t want to try it because the first recipe I chanced upon was Martha Stewart’s. I don’t know, there’s something about her that negates all culinary credibility. So anywho, I found another one from Bon Apetit magazine’s chef (or some culinary consultant) and he has this thick accent (is it french?) and for some reason, his, while almost exactly the same as Martha’s seemed more viable. I don’t know. I’m weird like that. So without further ado…

Smoked Salmon Eggs Benedict

Ingredients:

4 slices Smoked Salmon

2 english muffins, halved and lightly toasted.

2 large eggs, room temperature

2 Tbsp. vinegar

Hollandaise sauce (recipe at the bottom)

butter to spread (optional)

minced chives (optional)

Here’s how:

Add vinegar to a pot of water and bring to vigorous boil. Gently pour eggs in to poach. Fish out eggs using a slotted spoon and place on a plate lined with paper towel.

Spread some butter on the english muffins and place 2 slices of smoked salmon. Top with poached egg and cover with hollandaise sauce. Sprinkle with chives and place the other half of english muffin on top.

Serve and enjoy.

*Your choices are not limited to smoked salmon. You can use canadian bacon, ham, turkey bacon. It’s all up to you. You can also use bagels or artisan bread. Be creative.

Hollandaise Sauce

Ingredients:

3 large egg yolks

2 Tbsp. fresh lemon juice

Worcestershire sauce to taste

Warm water (optional

1 stick (1/2 cup) butter

Here’s how:

In a small sauce pan, melt butter slowly. Make sure that the butter doesn’t boil. I forgot the reason behind this but just take my word for it, also, you don’t want to cook your eggs.

In a blender, place egg yolks, lemon juice and worcestershire sauce. Blend until it reaches smooth consistency and lighter shade of yellow. This should take about 5-8 seconds.

While the blender is on low, slowly pour butter in a steady stream into the egg yolk mixture. Continue to blend until you reach that thick, velvety consistency.

If your mixture is too thick, add warm water while the blender is on low. You can also adjust the flavor, if it’s too buttery, add more lemon and vice versa.

*Remember, do not let your butter reach boiling temperature. You only want to temper your egg mixture and not cook it. You can add salt in the recipe but try to find out the amount of salt in your meat. Smoked salmon can be pretty salty so I didn’t add salt in my sauce. Other options like bacon, ham etc., have a considerable amount of sodioum, too. So use salt sparingly.